Today, like most days, calls for a tequila cocktail. But this time around, we’re switching things up from our usual preference for agave-forward blancos, and we’re pulling out Hornitos Black Barrel. This new expression is triple-aged in three different American oak barrels, each more heavily charred than the last. The result is a tequila with lots of oak influence and whiskey-like qualities. Here, we’re employing the tequila in a cocktail featuring Applejack, fresh lemon, housemade pomegranate syrup and some egg white. The result is an easy-drinking tequila sour that’s balanced nicely between the spirits, the tart lemon and the pomegranate. And the egg white gives the whole thing a rich and silky texture. Yep, this’ll do.